Savory Steak Stir Fry
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Cubed beef tossed in a seasoned rub, seared till browned but still rare inside. Pan left with fond, then crispy pan-fried potatoes go in until tender. Mushrooms, peppers, onions join in, soften, release moisture, halving mushroom volume signals readiness. Butter, Worcestershire, brown sugar, savory Dijon meld into a saucy glaze coating everything. Steak returns for a quick finish, warmth spreading evenly. A rustic, rich skillet meal balancing textures and layers of savory, sweet, umami notes with hearty potatoes substituting for some starches. Developed in kitchen trials tweaking heat levels and timings to coax best color and meld flavors without drying meat or soggy spuds.
Prep:
12 min
Cook:
18 min
Total:
30 min
Servings:
4 servings
#beef
#stir fry
#skillet meal
#American cuisine
#potatoes
#mushrooms
#easy dinner
Cubed beef bites. Rubbed, browned but still juicy inside. Fond left in skillet, key flavor well. Then starchy Yukon golds go in, crisp edges and soft centers the goal. Follow with mushrooms and colorful peppers, plus sweet onion and garlic—aromatic cues are essential here. Mushrooms shrink noticeably, liquid thickens pan. A knob of butter added with Worcestershire and brown sugar brings everything together; must be a good stir or it won’t coat the pieces evenly. Lastly, meat returns for a quick warming. Texture and timing vary with your stove but that crisp-soft-potato mix alongside meaty cubes slicked with a glossy umami glaze is the endgame. Tried variations with skirt steak and adding smoked paprika to rub. Works better with chuck for tenderness. This combination teaches paying attention to how food feels and sounds when it cooks, more than strict time.
Ingredients
- 1.5 pounds cubed chuck steak
- 1 tablespoon steak seasoning mix (paprika, garlic powder, ground cumin, salt, black pepper)
- 3 tablespoons vegetable oil
- 1 pound baby Yukon gold potatoes, halved
- 8 ounces cremini mushrooms, quartered
- 1 red bell pepper, sliced
- 1 medium sweet onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1.5 tablespoons Worcestershire sauce
- 2 teaspoons packed light brown sugar
- 1 teaspoon whole grain mustard
About the ingredients
Chuck steak is the star, tossing in a simple homemade rub—paprika, a hint of cumin, garlic powder, salt, and plenty of black pepper. You can substitute skirt or sirloin but expect differences in texture and cooking time. Yukon golds chosen for their smooth, creamy flesh that crisps better than russets. Small new potatoes work too but increase time slightly. Mushrooms swap easily—cremini used here but button or shiitake bring different aromas. Red bell pepper adds sweetness and color, but any mild pepper works. Onion and garlic always fresh for vibrant aromatics. Whole grain mustard here gives a rustic bite; Dijon or spicy brown mustard are fine substitutions. Brown sugar balances Worcestershire’s sharpness. Butter smooths and enriches the sauce—don’t skip it. Vegetable oil keeps pan slick without flavor interference; avocado or light olive oil are options but mindful of smoke point.
Method
- Heat 2 tablespoons of oil over medium high in wide skillet. Toss cubed chuck in seasoning, sear turning to get all sides deeply browned but still pink inside, takes about 4-5 minutes. Meat should squeak slightly as it hits hot oil. Remove steak to plate. Don’t wipe skillet – fond stays.
- Add potatoes in single layer. Adjust heat if needed so spuds crisp in some spots but cook through, stab with fork to test softness after 13-16 minutes. Stir occasionally. If sticky, sprinkle a splash water, cover briefly.
- Add mushrooms, peppers, onions, garlic right on top letting the veggies sweat and shrink. Mushrooms will go limp, reducing size by around half in 4-5 minutes. Watch for juices bubbling, smell should shift from raw sharpness to roasted earthiness.
- Drizzle remaining oil if pan fat looks dry. Toss butter, Worcestershire, brown sugar, mustard. Stir vigorously coating all ingredients. Butter melts to glossy sheen. Sweet and savory meld, thickening sauce slightly.
- Return steak to pan, fold in gently and let warm with sauce for 2-3 minutes. Meat should be firm to touch but yielding. Finish with pinch of salt if needed. Serve right away, preferably with chilled beer or dry red wine.
Cooking tips
Start by heating oil in skillet until it shimmers but not smoking aggressively. Meat cubes well coated in rub, seared evenly on all sides until browned edges and sound changes to a satisfying sizzle with less moisture release; this seals flavor. Removing meat before full cooking is crucial to prevent drying when reheated later. Leave residual cooking fat and browned bits behind—this is flavor gold. Potatoes added next should be in one layer if possible to maximize browning; flick handle to check crispiness and fork test for doneness, soft but not mushy is goal. Vegetables added next to soften and release their juice, visibly shrinking mushrooms by half means good evaporation. Adding oil if pan looks dry prevents burning. Stirring in butter and Worcestershire last creates a layered sauce; brown sugar tempers acid, mustard gives bite. Returning steak only to warm avoids toughening. Taste and adjust seasoning last. Serve immediately to enjoy contrasts in texture and temperature.
Chef's notes
- 💡 Heat oil until it just shimmers, not smoking. This temp key for searing cubes evenly. Listen for light sizzle, meat should make satisfying sound, not scream. Avoid overcrowding pan; cubes brown better spaced. Remove before fully cooked to keep insides juicy. Fond must stay—don’t wipe skillet between steps or you lose flavor base.
- 💡 Potatoes in single layer, flick pan handle for crisp checks. Test doneness with fork by 13-16 minutes but timing shifts by stove power, size of pieces. A splash water helps if sticky. Cover briefly traps steam, speeds soft center formation without mush. Toss occasionally for browning but not flipping too much or breaks crust.
- 💡 Mushrooms shrink noticeably, watch carefully. When they reduce by half, liquids bubble, that’s a cue. Aroma changes from sharp raw to earthy roasted. Toss peppers, onions, garlic with mushrooms to sweat all together. Watch moisture release; too wet means longer cook to thicken glaze. Add oil last if pan looks dry before butter and sauce steps.
- 💡 Butter melts slow, must coat meat and veggies fully. Stir vigorously after adding Worcestershire, mustard, brown sugar. Sauce thickens slightly, glossy sheen on surface. Brown sugar cuts acidity; mustard adds bite but balance depends on brands used. Adjust salt at end; Worcestershire salty. Sauce layers build fast now, watch closely.
- 💡 Returning steak for final warm means careful fold-in, gentle heat 2-3 minutes. Firm to touch signals readiness but still tender inside. Overheating makes meat tough. Taste at finish, adjust seasoning with pinch of salt as needed. Serve immediately with cold beer or dry red wine for contrast. Timing varies; use smells, sounds, texture over clocks.
Common questions
Can I use sirloin instead of chuck?
Sirloin works but cooks faster, less forgiving. Watch times, thinner pieces dry out easy. Adjust rub amounts slightly. Texture different, not as tender but leaner. Might need less butter to avoid greasy glaze.
How to get crispy potatoes without burning?
One layer only, no crowding. Medium heat to avoid burned edges before centers soften. Flick pan handle to hear crisp spots. Fork test final finish. Add water if surface sticky, cover briefly traps steam to soften insides. Flip minimal times for crust.
Mushrooms releasing too much water?
Happens from low heat or crowded pan. High heat helps evaporation. Add mushrooms last, don’t stir too often. Watch bubbles, when liquid reduces half, time to move on. If watery, remove mushrooms briefly, increase heat to reduce sauce fast then recombine.
How to store leftovers best?
Cool quickly, store in airtight container. Use fridge up to 3 days. Reheat gently, low heat to avoid toughening meat. Micro with short bursts works if stirred between. Potatoes crispiness lost, re-crisp in pan if desired. Not great for freezing because potatoes texture degrades.
